Categories: Desserts, Canadian 
      Yield: 1 servings 
  
      1    Pie dough (double batch)                 Butter 
    1/4 c  Cheddar cheese-grated             3/4 c  Sugar 
     12    Apples; medium- peeled &          1/4 c  Sugar; Brown 
           -cored                            1/4 c  Cream 
    1/2 c  Mincement                                Lemon rind; 1/2 lemon 
    1/4 c  Rum                             
  
  Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares 
  (about a double batch.) Sprinkle each square with 1 tsp grated cheddar. 
  Peel and core apples and place one on each square. Fill the centre of each 
  apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of 
  butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough 
  over the apple to form ears at the top. Cover the 'ears' with aluminium 
  foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings 
  with this mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush 
  ears with cream mixture and return to oven till 'ears' are brown. Serve 
  warm to plain cream or sweetened cream, flavoured with rum. 
   
  Note from Anne MacLellan: Mme Benoit does not give total amounts for 
  cheese, sugar, mincement and rum. I used Meal Master's conversion to 
  decimal and back to calculate the total amounts. 
   
  To quote Mme. Benoit,"In Quebec these were baked in deep brown earthenware 
  pudding dishes and served on a hot wooden board or tray surrounded by 
  autumn leaves or boughs cut from the Christmas tree. It was a traditional 
  in our family to serve these dumplings after we had finished decorating the 
  Christmas tree." 
   
  Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit